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Blueberry Baked Oatmeal

Blueberry Baked Oatmeal

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 1 review
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Total Time: 40 minutes
  • Yield: 1 1x
  • Category: Breakfast
  • Cuisine: American


A new take on getting your oats in. If you are not a fan of the texture of regular oats, then this recipe is for you! I love baking oats as it gives oats a more muffin like texture.


  • 1/2 cup rolled oats
  • 1 medjool date
  • 2 tbsp walnuts
  • 1/2 tsp baking powder
  • 1/4 tsp baking soda
  • Pinch of cinnamon
  • 1/2 tbsp ground flax seeds
  • Pinch of salt
  • 1/2 small ripe banana
  • 1/3 cup unsweetened almond milk (fortified)
  • 2 tbsp blueberries (fresh or frozen)


  1. Preheat oven to 350F.
  2. In a food processor or blender, add oats, walnuts, and date to the container and pulse a few times until mixture is crumbly.
  3. Place mixture into an oven safe dish or ramekin and add remaining dry ingredients.
  4. Stir to combine dry ingredients then add in banana and mash lightly with a fork.
  5. Add in milk then stir. Mixture should be thick (if for some reason the mixture is still dry, add in 1-2 tbsp of extra milk or water to moisten).
  6. Fold in blueberries and then place dish into the oven for about 25-35 minutes (25 minutes will allow edges to fully back, but leave some warm batter in the middle; 25 minutes should fully cook the oats to more of a muffin consistency).
  7. Remove from oven and just let it cool for 5-10 minutes before digging in.


  • Tip for Adding Veggies: If you are noticing some green bits in my baked oats, I added some grated zucchini to this version because I wanted to (think zucchini bread). To modify, I used 1/3 cup oats, 1/2 small grated zucchini, and did 1/4 cup almond milk instead of 1/3 cup in the instructions. 

  • Tip for Saving Time: Combine ingredients the night before in a baking dish and allow to sit in fridge overnight. When ready, just pop in the oven and bake while you get ready for work.

  • Ingredient Swaps: My favorite thing about this recipe is how easy you can swap ingredients out. Want this to be more decadent, swap the blueberries for dark chocolate chips; if you don’t like banana, swap for 2 tbsp of apple sauce; don’t use dates, feel free to use 2 tbsp of raisins; don’t have a food processor, then replace the rolled oats with quick oats, use 1 tbsp of peanut butter in place of walnuts and mash all the ingredients really well with a fork.